Pan fried Rainbow trout with Serrano ham and thyme butter sauce (Spanish Inspired)


Kitchen towels/paper, 2 frying pans and a sauce pan.

Ingredients Serves 2:
For the fish:
1.  1 rainbow trout fish approx. 300g, cleaned and gutted
2.  2 slices of Serrano ham
3.  3 tbsp. plain flour
4.  1 tsp salt
5.  1 tsp ground black pepper
6.  1 tbsp.fresh thyme leaves
7.  2 tbsp olive oil
8.  55g butter
9.  ½ lemon juice

For the peas, courgette and chorizo:
10. 100g petite pois/peas
11. 1 small courgette, chopped into small cubes
12. 6 chorizo slices
13. 1 garlic clove, crushed or finely grated
14. 30g butter
15. Pinch of Salt
16. Pinch of Pepper

The Rainbow Trout:
1.  Preheat oven to 100 ºC. Pat the rainbow trout dry with a kitchen towel.
2.  On a large plate mix the flour with salt, pepper and half of the thyme leaves. Coat the inside and outside of the fish with the flour mixture all over, then shake off any excess. Insert the Serrano ham inside the fish.


3.  On a large frying pan over a medium heat add 2 tbsp. of oil. When the oil is smoking hot, add the fish in the pan, cook for 2 minutes on one side until golden-brown, then turn the fish over and cook for another 2 minutes until golden-brown. Plate and place in the oven to keep it warm.

4.  Using a kitchen towel/paper wipe the frying pan and return to a medium heat. Melt the butter and when it starts to turn light brown, turn off the heat and add the remaining thyme leaves and lemon juice.


For the peas, courgette and chorizo:
5.  On a small sauce pan, boil some salted water and boil your petite pois/peas for 2-3 minutes, then drain.
6.  On a frying pan over a medium heat, add the butter, garlic and courgette, sauté for 3 minutes. Then add the petite pois/peas and chorizo. Cook for another 2 minutes.

Serve the rainbow trout with the petite pois and courgette immediately.


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